Veterinary and sanitary quality assessment of long-life pickled mushrooms

Federal State Budgetary Educational Institution of Higher Education "Primorsky State Agricultural Academy", 44, Bluhera str., 692510 Ussuriisk, Russia

^* Corresponding author: podvalova.vika@mail.ru

Abstract

Vinegar pickled mushrooms are a specific product. On their proper preservation, sorting and primary processing depends on the life and health of consumers. The purpose of this study - to assess the quality of long-life pickled mushrooms sold in retail stores in Ussuriysk. The assortment of pickled mushrooms sold in retail stores in Ussuriysk was studied. It was found that this type of product is represented by a wide range of manufacturers. An Internet survey of consumer preferences for this type of product was conducted. In the conditions of the laboratory of veterinary and sanitary expertise of the Institute of Animal Breeding and Veterinary Medicine of the Federal State Budgetary Institution of Higher Education "Primorskaya State Agricultural Academy", the consumer packaging and labeling of the selected samples of canned mushrooms under study in the amount of three was assessed. The results of quality assessment by organoleptic and physical and chemical indices were obtained and described. Evaluation by organoleptic and physical and chemical indicators was carried out according to the generally accepted methods. Organoleptic method determined the appearance, flavor, odor, color, consistency, pouring quality. The laboratory method showed non-compliance of the mass fraction of mushrooms (below the norm by 7 and 18.5%), to the requirements of the controlling regulatory document. Titratable acidity was determined by the titration method, there were increased and decreased values of this indicator in the two tested samples (deviation by 0.5%). Elevated index of mass fraction of table salt was found in one of the examined samples - 3.5%, which is 0.5% higher than the highest limit set. As a result of veterinary and sanitary examination of long-life pickled mushrooms, the following conclusion was made: according to organoleptic and physicochemical quality indicators, only one sample out of those submitted for examination completely corresponds the standard. The studied indicators of the other two samples have deviations from the specified standard, which raises doubts about their quality.